Are you a fan of donuts? If so, these Jam Filled Donuts will surely tempt your taste buds! This delightful treat is perfect for breakfast, an afternoon snack, or even as a dessert. Packed with your favorite jam and dusted with powdered sugar, these homemade donuts are an absolute pleasure to eat. In this blog post, we’ll guide you through the entire process of making these delectable goodies from scratch!
How to Prepare Jam Filled Donuts
Who can resist a soft and fluffy donut filled with delicious jam? These donuts aren’t just an indulgent treat; they also bring back memories of cozy breakfasts and joyful family gatherings. Follow this simple yet fantastic recipe to recreate these mouthwatering donuts in your kitchen.
Ingredients for Jam Filled Donuts
– 4 to 4 and 1/2 cups of flour
– 1/2 teaspoon of salt
– 2 and 1/2 teaspoons of dry active yeast
– 1 cup of lukewarm milk
– 2 tablespoons of sugar
– 2 large eggs, beaten
– 2 tablespoons of unsalted butter, melted and cooled
– Strawberry jam (or jam of your choice)
– Vegetable oil, for frying
– Powdered sugar, for dusting
Directions for Jam Filled Donuts
1. In a mixing bowl, combine the flour and salt. In a measuring jug, mix the yeast with two tablespoons of milk and two tablespoons of sugar and let it sit until foamy, about five to ten minutes. Add this to the flour and salt with the remaining milk.
2. Add the eggs and butter to this mixture and mix into a soft, but not sticky, dough. Add a little extra milk if needed, one tablespoon at a time, or work in extra flour if needed, one tablespoon at a time.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about two hours.
4. Turn the dough onto a floured surface. Knead for a minute. Roll out the dough to two centimeters thick and cut out rounds.
5. Place the doughnuts onto lightly floured baking sheets. Cover with a dry tea towel and leave to rise once more in a warm spot for thirty minutes.
6. Fry with vegetable oil until golden and puffed, turning frequently. Place on a paper towel-lined plate. Let cool slightly. Fill a pastry bag with jam and fill doughnuts. Dust with powdered sugar and serve.
Can I use different types of jam for this recipe?
Absolutely! Feel free to experiment with raspberry, blueberry, or any other fruit jam you love.
How can I store leftover donuts?
Store them in an airtight container at room temperature for up to two days.
Can I bake these donuts instead of frying?
Yes, you can bake them at 375°F (190°C) for about 10-12 minutes or until golden brown.
How do I know when the oil is ready for frying?
The oil should reach a temperature of 375°F (190°C). You can use a cooking thermometer to check the temperature.
What type of flour is best for this recipe?
All-purpose flour works best for these donuts, providing the right texture and flavor.
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and store it in the refrigerator. Just remember to bring it to room temperature before rolling and cutting.
Jam Filled Donuts
Ingredients
- 4 to 4 and 1/2 cups of flour
- 1/2 teaspoon of salt
- 2 and 1/2 teaspoons of dry active yeast
- 1 cup of lukewarm milk
- 2 tablespoons of sugar
- 2 large eggs beaten
- 2 tablespoons of unsalted butter melted and cooled
- strawberry jam or jam of your choice
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- In a mixing bowl, combine the flour and salt. In a measuring jug, mix the yeast with two tablespoons of milk and two tablespoons of sugar and let it sit until foamy, about five to ten minutes. Add this to the flour and salt with the remaining milk.
- Add the eggs and butter to this mixture and mix into a soft, but not sticky, dough. Add a little extra milk if needed, one tablespoon at a time, or work in extra flour if needed, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about two hours.
- Turn the dough onto a floured surface. Knead for a minute. Roll out the dough to two centimeters thick and cut out rounds.
- Place the doughnuts onto a lightly floured baking sheets. Cover with a dry tea towel and leave it to rise once more in a warm spot for thirty minutes.
- Fry with vegetable oil until golden and puffed, turning frequently. Place on a paper towel lined plate. Let cool slightly. Fill a pastry bag with jam and fill doughnuts. Dust with powdered sugar and serve.
